Prepare the vegetables: Dice the zucchini, yellow squash, and bell peppers. Halve the cherry tomatoes, slice the red onion, and mince the garlic. Chop the basil and parsley.

Cook the tortellini: Boil salted water and cook the cheese tortellini according to package instructions (3-5 minutes). Drain and set aside.

Sauté the vegetables: Heat olive oil in a skillet, add red onion and sauté for 2-3 minutes. Add garlic and cook for 1 more minute.

Add the bell peppers and squash: Incorporate the bell peppers, sauté for 3-4 minutes, then add zucchini and yellow squash for 5 minutes. Add cherry tomatoes and cook until soft.

Combine and finish: Reduce heat, add drained tortellini, toss with fresh basil, parsley, lemon juice, Parmesan, oregano, salt, and pepper.

Serve: Taste and adjust seasoning. Serve warm or chilled, garnished with extra Parmesan and toasted pine nuts if desired.